Zucchini Frittata With Blossoms Recipe
Ingredients:
12 pcs of eggs (large)
1 c of cheese (Parmesan); grated fresh
2 pcs of zucchini (medium); rinsed & cut to 2-inch long julienned strips
3 Tbsps of olive oil
6 pcs blossoms of zucchini; pistils taken out
1 pc of onion; finely chopped
3 pcs cloves of garlic; minced
1.5 Tbsps of thyme (fresh) or
1.5 tsps of dried thyme; crumbled
Instructions:
Whisk eggs, salt, pepper, 1/2 c of cheese together in bowl. Then, whisk mixture ’til well-combined. Saute zucchini w/ 2 Tbsps of oil in nonstick 12-inch skillet on fairly high stove heat. Stir ’til soft, transfer w/ spoon w. slots into small mixing bowl.
Then, add rest of oil into skillet, then cook onion along w/ sweet pepper, salt, pepper on moderate stove heat. Stir ’til vegetables become soft.
Add thyme along w/ garlic then cook mixture for a minute, constantly stirring. Stir into zucchini, put in egg mix then decoratively arrange blossoms of zucchini on surface.
Next, preheat broiler then cook frittata on moderate stove heat 12-15 mins w/o stirring or ’til edges set leaving center soft still.
Sprinkle remainder of cheese onto top. Wrap into double-thickness of a foil, if handle of skillet is made of plastic.
Broil frittata below broiler for 2-3 mins approximately 4-inches from heat ’til cheese turns golden and bubbling. Let frittata be cooled in skillet about 5 mins.
Run knife surrounding the edges then slide frittata to serving dish. Cut frittata to wedges, serve at room-temperature or warm; makes 6 servings.
>> Zucchini Frittata With Blossoms Recipe
Zucchini & Swiss Frittata Recipe
Ingredients:
1/4 c of milk
6 pcs of eggs (large)
1/4 tsp of pepper (black); ground coarsely
1 tsp of olive oil
1 pc clove of garlic; minced
1/4 tsp salt
2 pc of zucchini (small, 8 ozs); cut to 1/4-inch-thick half-moons
2 oz or 1/2 c of cheese (Jarlsberg or Swiss); shredded
Instructions:
Preheat the oven (350 deg F). Prepare the frittata mix. Beat the eggs w/ pepper and milk w/ fork or whisk into large mixing bowl ’til blended. Then, set it aside.
Meanwhile, prepare swiss zucchini filling. Heat the oil in 10-inch nonstick skillet w/ oven safe handle on medium stove heat ’til hot.
Put in zucchini along w/ salt, cook for 8 mins ’til tender, frequently stirring. Stir garlic in then cook for a min.
Lower the heat and pour the frittata mix onto filling inside skillet. Even sprinkle w/ cheese then cook for 3 mins w/o stirring ’til egg mix begins setting around edges.
Place skillet inside the oven, bake for 10-12 mins ’til frittata sets. Slide the frittata gently out from skillet, transfer to platter for serving then cut to wedges.
>> Zucchini & Swiss Frittata Recipe
Zucchini And Shrimp Fritters Recipe
Ingredients:
2 Tbsps of canola oil
2 tsps of baking-powder
1/2 c of onions; chopped
1/2 lb of shrimp (large); peeled then deveined & cut to 1/2-inch pcs
3 pcs eggs; well-beaten
1/5 c of milk
1 tsp of salt
3-1/4 c of flour
Cayenne
Salt
1 Tbsp of parsley; chopped
Hot sauce (Crystal)
Worcestershire
1 lb of zucchini (fresh); shredded
Solid shortening (vegetable); for deep frying
Seasoning for Creole
Instructions:
In skillet, heat oil on medium-high stove heat then add in onions. Then, season w/ pepper along w/ salt, saute for 3 mins ’til wilted slightly. Season shrimp w/ pepper along w/ salt. Add shrimp then saute for 2-3 mins ’til shrimp turns pink.
Take out shrimps, set them aside for cooling. Make batter through mixing eggs, a tsp of salt, milk, cayenne and baking-powder.
Add flour, one-fourth cup every time and beat and incorporate ’til all flour is used then batter smoothens. Stir parsley in.
Season batter w/ Worcestershire and hot sauce. Then, season zucchini w/ pepper along w/ salt. Add in shrimp mix along w/ shredded zucchini into batter then fold well to combine. Heat shortening into 360 deg F.
Then, drop batter, one heaping Tbsp every time in heated oil. Roll fritters around w/ spoon w/ slots once fritters have popped into surface so they are evenly browned.
Remove then drain onto kitchen paper and season w/ seasoning for Creole. Makes 2 dozens.
>> Zucchini And Shrimp Fritters Recipe
Zucchini-Tomato Frittata Sandwiches Recipe
Ingredients:
1 bunch of arugula greens; stems removed
2 Tbsps of tapenade
8 slices of bread (Italian or wheat)
1 clove of garlic; diced
2 pcs of tomatoes; seeds removed & diced
1 pc of zucchini; sliced thinly
1 Tbsp of olive oil
1/4 tsp of pepper powder (black)
1/4 tsp of salt
2 Tbsps of basil (fresh); sliced thinly
2 whole eggs (large)
3 egg whites
Instructions:
Whisk together, whites, egg, basil, salt and pepper. Saute zucchini, then add the garlic and tomatoes. Spread the vegetables inside the skillet then pour the egg. Fry for two minutes.
Place the lid back on then cook for two more minutes ’till set. Transfer the frittata to a serving dish the cut into four triangles.
Spread tapenade on each slice of bread then top with arugula leaf, then the frittata. Top with another slice of bread to make a sandwich.
>> Zucchini-Tomato Frittata Sandwiches Recipe
Zucchini And Spinach Frittata Recipe
Ingredients:
6 tsps of olive oil
10 pcs of eggs (large)
1 pc of zucchini (1/2 lb); diced to 1/4-inch cubes
1 bunch of spinach (large); well-washed, spun-dry & coarsely chopped
1 Tbsp of tarragon; freshly chopped, or
1.5 tsps of tarragon (dried); crumbled
Instructions:
Heat oil (2 tsps) on mid-high heat in nonstick large skillet ’til hot and not reached smoking. Saute the zucchini ’til it starts browning.
Add the spinach then cook, occasionally stirring ’til it wilts. Season w/ pepper and salt then remove the skillet off the heat to slightly cool the vegetables.
Preheat the oven (225 degrees F) and grease large thin sheet. Meanwhile, Lightly beat the eggs in large mixing bowl then stir vegetables, salt, pepper and tarragon in.
Heat a tsp of oil in heavy 9-inch omelette pan on fairly low stove heat ’til hot and not reached smoking. Add a cup of egg mix, tilt pan so batter is evenly distributed.
Cook the egg mix ’til set below though still a bit wet into the center for 3-4 mins. Slide out the frittata of the pan halfway through onto thin sheet prepared earlier. Fold the other half to create semi-circle. Let eggs cook on the heat residue.
Place the frittata in the oven for them to keep warm. Make three more pcs of frittata w/ rest of oil along w/ the rest of egg mix doing the same procedure.
Keep the frittata pcs warm and cover w/ foil for about an hour. Then, cut every piece to eight wedges; recipe makes about 32 wedges.
>> Zucchini And Spinach Frittata Recipe
Fried Zucchini Sticks Recipe
Ingredients:
4 pcs of zucchini; quartered lengthwise and halved crosswise
1 c of flour; sifted
1 c of breadcrumbs
2 pcs of garlic cloves (medium)
6 pcs of basil leaves (fresh or 1 tsp dried)
3/4 Tbsp of salt
1/2 Tbsp of pepper (freshly ground)
2 pcs of eggs (large)
3 c of oil
Instructions:
Place the flour inside a (paper) bag; set on the side. Combine breadcrumbs, basil, and garlic inside the processor; process to blend well.
Season salt & pepper then transfer on another (paper) bag; set on the side.
Beat the eggs thoroughly on a bowl; set on the side.
Place 6-8 sticks of zucchini onto the bag with four; shake till coated well; shake well to remove extra flour. Gently dip onto eggs and transfer on the bag with seasoned breadcrumbs; shake till coated well.
Arrange them onto paper towel-lined cooking sheet. Do the same to remaining sticks of zucchini.
Heat the oil on a deep pan (375 degrees F). Fry 6-8 coated sticks of zucchini for 7 mins till golden. Place onto paper towel(s) to drain excess grease. Do the same to remaining coated sticks of zucchini.
Sprinkle salt then serve at once.
>> Fried Zucchini Sticks Recipe
Buttery Peas And Zucchini Recipe
Ingredients:
10 oz of packed peas (frozen, in butter sauce)
2 Tbsps of water (at room temperature)
1 pc of zucchini (medium); sliced thinly
1 Tbsp of pimiento; diced
Instructions:
Cook the peas as stated in its package instructions. Pour onto a bowl and cover it with a plastic wrapper; set on the side.
Place zucchini and water on the skillet; let it simmer till zucchini becomes tender and water has evaporated. Add pimiento and peas; stir thoroughly.
>> Buttery Peas And Zucchini Recipe
Cristina’s Zucchini Fritata Recipe
Ingredients:
Oil (olive oil)
1 pc of onion; cut to dices
1 pc of scallions bunch; sliced
2 c of shredded zucchini
1/2 tsp of oregano (dried)
1/2 tsp of sage (dried)
6 pcs of eggs (large)
6 pcs of egg whites (large)
1/2 c of shredded cheese (Jack)
Salt & Pepper
Instructions:
Heat oil inside a medium-sized saute pan then add scallions and onion; saute till softened. Add zucchini then saute; add (dried) herbs then combine them well. Take out from the heat and season salt & pepper.
Mix together the whites of egg and whole eggs. Place the sauteed mixture on an iron-cast skillet then pour over the mixture of egg then place shredded cheese on top.
Place inside the oven then bake at 325 degrees F for forty-five mins. Let it cool slightly and serve.
>> Cristina’s Zucchini Fritata Recipe
Curried Fried Zucchini Blossoms Recipe
Ingredients:
1 c of flour (all purpose)
2 tsps of curry powder
1/4 tsp of salt
1-1/8 c of chilled drinking soda (Seltzer or Club)
1 c of coarsely grated cheese (Mozzarella)
1 Tbsp of coriander (fresh); chopped finely
16 pcs of blossoms (zucchini); remove pistils if desired
Vegetable oil (for deep-frying)
Instructions:
Combine flour, curry, and salt inside a mixing bowl; add one cup drinking soda then whisk thoroughly till smooth. Allow to stand, about 10 mins. Add enough amount of drinking soda to make it thin, if preferred.
Combine Mozzarella cheese and coriander then divide onto the (zucchini) blossoms; stuff inside and press their ends to seal.
Heat up to 1-inch of oil inside a saucepan till 375 degrees F. Dip blossoms into batter, individually, till coated well.
Fry in oil for one and a half to two minutes till crisp and golden. Place on paper towel(s) to absorb excess oil.
Sprinkle salt then serve warm.
>> Curried Fried Zucchini Blossoms Recipe
Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto Recipe
Ingredients:
For the Blossoms:
24 pcs of blossoms (zucchini)
1/2 c of cheese (goat cheese)
6 c of oil (olive oil)
1 c of flour (all purpose)
2 c of chilled water (Seltzer or ice water)
Salt (sea, to taste)
Cayenne
For the Zucchini Pesto:
1 pc of zucchini (medium, 8 oz)
2 Tbsps of grated cheese (Parmesan)
2 Tbsps of nuts (pine)
30 pcs of basil leaves; (3/4 cup)
1/4 tsp of garlic; chopped finely
6 oz of oil (olive oil, extra virgin)
Salt (sea, to taste)
Pepper (black, freshly cracked, to taste)
Instructions:
Gently stuff one teaspoon cheese onto each blossom. Fold its petals over, forming like the envelope. Heat oil on a large deep pan into 375 degrees F.
Place flour inside a bowl then gradually add Seltzer, while whisking continuously, making batter smooth; season cayenne and salt.
Gently dip stuffed blossoms onto batter and fry till golden and crisp, about half a min each side. Place them on paper towel(s) to absorb excess oil. Do this by batches.
Cut the zucchini into quarters and slice each into 1-inch thick. Blanch the zucchini in boiling salted water then immediately dip into iced water. Drain thoroughly then pat them dry using a clean cloth.
Combine blanched slices of zucchini, nuts, cheese, basil, and garlic inside the processor; process till pureed. While processing, add the (olive) oil. Season salt & pepper.
>> Fried Zucchini Blossoms With Goat Cheese And Zucchini Pesto Recipe
Zucchini, Potato And Egg Skillet Supper Recipe
Ingredients:
Salt
Pepper
4 whole eggs
1/4 c of chives or scallions (fresh); minced
2 &1/2 c of zucchini; grated
2 pcs of potatoes; skins removed & sliced
1/4 c of olive oil
Instructions:
Pan fry potatoes in oil for five minutes ’till soft. Add the scallions and zucchini the cook one minute. Using another bowl, whisk the eggs then add the vegetables. Dust with pepper and salt according to your taste.
Mix well. Fry the egg batter for five minutes ’till bottom’s nicely charred. Flip to the other side then cook five minutes more. Slice into eight pieces. Good for four.
>> Zucchini, Potato And Egg Skillet Supper Recipe
Fritelle Di Zucchini And Ricotta Recipe
Ingredients:
1-1/2 pcs of zucchinis (medium); rinsed, dried, and grated
2 pcs of garlic cloves; sliced thinly
1/2 c of scallions; sliced thinly
1/2 c of sheep’s milk (Ricotta, Sardegna)
1 Tbsp of pepper (black, freshly ground)
Zest from 2 pcs of lemons
3 pcs of eggs (large)
3/4 c of flour (all purpose)
1/4 c of oil (olive oil)
Instructions:
Combine the grated zucchini, Ricotta, garlic, and scallions inside a bowl; stir thoroughly till well mixed. Add eggs, pepper, and zest; stir thoroughly. Gradually add the flour, while stirring continuously to prevent lumps.
Heat the oil on a pan then scoop 1/8-cup of the zucchini mix and slowly drop onto heated oil. Cook for 45 secs till golden brown then flip to cook the other side.
Drain onto paper towel(s) then place on a platter along with “Radicchio Salad” and wedges of lemon.
>> Fritelle Di Zucchini And Ricotta Recipe
Zucchini-Wrapped Red Snapper Recipe
Ingredients:
Parsley sprigs
2 pcs of zucchini
1/4 c of parsley (flat leaf); chopped
1/4 c of orange juice (fresh)
1/4 c of wine (dry white)
2 strips of orange zest
1&1/2 lbs of tomatoes; cut in wedges
4 cloves of garlic; slivered
1/8 tsp of cinnamon
1 pc of onion (large); thinly sliced
4 Tbsps of olive oil
4 pcs of fish fillets (red snapper); skins removed
2 tsps of cumin (seeds)
Instructions:
Preset oven (450 degrees F). Toast cumin seeds ’till fragrant. Saute onions using a large skillet ’till soft and golden.
Add the seeds, the cinnamon then the garlic then saute for one minute. Mix in the tomatoes, lemon rind and then cook ’till tomatoes become soft.
Add the wine then let it simmer until wine has been reduced. Turn off heat then add the juice of one orange, salt, pepper and parsley.
Season fish fillets using pepper then salt. Cut off both ends of your zucchini then slice lengthways. Put about seven zucchini slices atop each fish fillet, tucking loose ends underneath fillets.
Transfer fillets into skillet with tomato mixture, zucchini slide down. Drizzle with olive oil the bake for twenty minutes. Remove the zests the divide amongst serving plates. Sprinkle parsley atop.
>> Zucchini-Wrapped Red Snapper Recipe
Green Beans, Zucchini And Potatoes Recipe
Ingredients:
2 Tbsps of oil (olive oil)
1/2 c of onion; chopped
1/2 lb of fresh beans (green); trimmed then halved
1/8 tsp of cayenne
4 oz of zucchini; halved and sliced to 1-inch thick
4 oz of small potatoes (red skin)
2 Tbsps of oregano; chopped
1/4 c of parsley; chopped
2 c of tomatoes (with juices); crushed
Salt (to taste)
Pepper (black, freshly ground, to taste)
1 pc of bread loaf (crusty, French)
1/2 lb of good cheese (Feta)
Instructions;
Heat the oil on a nonstick saucepan and add chopped onion; saute it for five mins. Add cayenne and beans; cook them for five mins till onions become translucent .
Add potatoes, herbs, zucchini, and tomatoes with the juice; let it boil. Once boiling, reduce heat and let it simmer and cover.
Continue cooking for forty mins and season salt & pepper. Let it cool slightly. Serve it warm with bread and cheese.
>> Green Beans, Zucchini And Potatoes Recipe
Zucchini And Bell Pepper Frittata Recipe
Ingredients:
1/3 c of onion; chopped finely
1 c of zucchini; sliced thinly
1/2 c of sweet pepper (red); chopped finely
1/2 c of sweet pepper (green); chopped finely
Salt
Pepper (black); ground fresh
1.5 Tbsps of olive oil
2/3 c of cheese (Parmesan); grated fresh
4 pcs of eggs (large)
2 Tbsps of parsley; freshly minced
Instructions:
Cook zucchini, peppers and onion along w/ ground pepper and salt in nonstick 9-inch skillet w/ 1 Tbsp of oil on moderate stove heat, constantly stirring about 10 mins or ’til vegetables become tender.
Whisk eggs, parsley, 1/3 c of cheese together in mixing bowl then stir ’til well-combined. Heat 1/2 Tbsp oil in skillet on medium heat ’til hot and has not reached smoking.
Then, pour egg mix in, evenly distribute vegetables then cook frittata w/o stirring about 8-10 mins or ’til edge sets but center soft still.
Top w/ 1/3 c of cheese. Broil frittata for 3-4 mins below a broiler preheated earlier 4-inches from heat ’til cheese turns golden.
Then, let cool inside skillet about 5 mins, run knife on the edges and slide frittata on serving dish. Cut to wedges then serve at room-temperature or while warm; serves 2.
>> Zucchini And Bell Pepper Frittata Recipe
Fried Zucchini With Garlic Yogurt Recipe
Ingredients:
4 pcs of garlic cloves (large); crushed
1 tsp of salt (fine)
2 c of yogurt (plain)
Vegetable oil; for deep frying
1-1/2 c & 1 c of flour (all purpose)
3/4 to 1 c of water
4 pcs of zucchini (large); sliced thinly, diagonally
Instructions:
Combine a teaspoon of salt and garlic inside a bowl then add yogurt; mix thoroughly. Place inside the refrigerator, covered. Pour the oil at about 1-1/2 inch up the saucepan; heat at 350 degrees F.
Place 1-1/2 cups of flour on a bowl then add enough amount of water to make a medium-thin mixture of batter, while stirring constantly till smooth.
Place the rest of flour on another bowl. Toss the zucchini with flour till well coated. Dip onto batter then fry for 3 mins on each side till golden; drain on paper towel(s).
Place the yogurt on a bowl then place on a large serving platter, on its center. Place the zucchini around it. Serve at once.
>> Fried Zucchini With Garlic Yogurt Recipe
Pumpkin-Zucchini Fritters Recipe
Ingredients:
1 pc of egg
1 tsp of baking-powder
1/4 c of milk
2 Tbsps of canola oil
1/2 c of flour
1/2 c of pumpkin (canned)
1 tsp of pumpkin pie-spices
1 pc of zucchini
Instructions:
Put the egg into a bowl. Then, add flour, baking-powder and milk; mix thoroughly. Stir pumpkin pie-spices in. Fold zucchini and pumpkin in. Heat the oil on mid-high heat.
Next, cook by Tbsps into heated oil ’til golden browned. Drain onto paper-towels. Serve while warm.
>> Pumpkin-Zucchini Fritters Recipe
Zucchini Fritters Recipe
Ingredients:
5 Tbsps of Bisquick
1/8 tsp of pepper
1/2 c of cheese; shredded
1/4 tsp of salt
3 Tbsps of margarine
2 Tbsps of onion; pressed
2 c of zucchini; shredded
2 pcs of eggs; well-beaten
Green chiles; for taste
Instructions:
Blend salt, pepper, cheese and Bisquick. Add zucchini, green chiles and eggs, combine well. In a skillet, melt margarine. Fix the fritters as potato-cakes then fry.
>> Zucchini Fritters Recipe
Ham And Zucchini Frittata On Crusty Rolls Recipe
Ingredients:
5 pcs of eggs (large)
1/4 c of grated cheese (Parmesan)
1/2 tsp of salt
1/4 tsp of pepper (black)
2 Tbsps of oil (olive oil)
1-1/2 c of zucchini; shredded
3 pcs of onions (green); chopped
3/4 c of ham; diced finely
2 Tbsps of dill (fresh); chopped
3/4 c of shredded cheese (Swiss)
4 pcs of rolls (crusty)
2 Tbsps of mustard (sweet)
1/2 pc of watercress bunch; trimmed
8 pcs of tomato slices
8 pcs of cucumber slices
Instructions:
Combine eggs, salt, pepper, and Parmesan on a bowl; whisk thoroughly and set on the side.
Heat the oil on a nonstick (ovenproof) skillet above moderately high heat then add onions and zucchini; saute for 3-5 mins till cooked through and slightly brown. Add dill and ham then cook for two mins, while stirring constantly.
Pour over the mixture of egg and cook above moderate heat, at about 2 mins. Sprinkle over the (Swiss) cheese then place inside a broiler; broil for 2-3 mins till cheese has melted and the eggs have set. Transfer on a plate then let it cool slightly.
Cut it into four pieces. Slice the rolls to open then spread mustard in it. Place the frittata, tomato, cucumber, and watercress inside. Serve at once.
>> Ham And Zucchini Frittata On Crusty Rolls Recipe
Corn And Zucchini Fritters Recipe
Ingredients:
1-1/2 c of corn (kernels)
1/2 pc of small onion (red); sliced thinly
1 c of parsley (sprigs)
3 pcs of zucchini (small); julienned finely
1/2 c of flour (all purpose)
1/2 tsp of salt
1/4 tsp of pepper (black, freshly ground)
3 Tbsp of sparkling water (soda)
Vegetable oil (for deep frying)
Instructions:
Combine zucchini, parsley, corn, and onion inside a bowl; toss them well then add flour. Toss by hand till evenly coated. Add soda, salt, and pepper; mix thoroughly. Don’t over mix.
Heat oil on a saucepan, about 4-inches up, up to (375 degrees F). Form the fritters and fry, by batches, for 3-4 mins till golden. Place them over paper towel(s) to absorb excess oil. Serve warm.
>> Corn And Zucchini Fritters Recipe
Zucchini & Fresh Herb Fritters Recipe
Ingredients:
2 lbs of zucchini (golden or green); grated coarsely w/ grater
Pepper; milled fresh, for taste
3 pcs of eggs (large); beaten
A bunch of scallions; sliced thinly 1-inch of greens included
1 c of dried breadcrumbs
2 pcs cloves of garlic; chopped finely
1/2 c of parsley; chopped
1 Tbsp of basil or marjoram; chopped
1 tsp of mint; chopped
Salt
Olive oil
Instructions:
Salt zucchini lightly then put into one colander on plate for half an hour so it drains.
Meanwhile, combine the rest of ingredients but salt and oil. Rinse squash quickly, squeeze extra water out and stir into egg mix. Season w/ pepper.
Then, film 2 large heavy skillets w/ olive oil. Drop about 1/4 of c of batter to make 1.5-inch wide fritter once skillet turns hot.
Cook on medium stove heat ’til golden in bottom. Next, turn then cook on other side and sprinkle it w/ salt. Makes 4-6 servings and serve while hot.
>> Zucchini & Fresh Herb Fritters Recipe
Corn-Zucchini Medley Recipe
Ingredients:
1/2 c of cream butter (sweet)
1/4 c of onion; chopped
2 pcs of garlic cloves; crushed
2 pcs of zucchini (large); sliced thinly
24 oz of canned golden corn (whole kernels, with sweet peppers)
1/2 tsp of dill (weed)
Instructions:
Melt the butter on a skillet then add garlic, zucchini, and onion. Saute till zucchini becomes tender. Add dill and corn; stir thoroughly. Continue to cool till heated thoroughly.
>> Corn-Zucchini Medley Recipe
Ruthie’s Zucchini Rounds Recipe
Ingredients:
2 pcs of zucchini (medium); cut to 1/4-inch rounds
1 c of flour
1/3 c of cheese (Parmesan)
2 pcs of eggs (whole)
2 Tbsps of butter
2/3 c of crumbs of bread
Instructions:
In shallow baking dish, mix crumbs w/ cheese then set it aside. Then, place the flour into separate dish then set it aside. Next, beat egg in separate dish then set it aside.
Then, heat butter into a skillet on medium stove heat. Next, season the zucchini w/ pepper and salt. Dredge zucchini in the flour, egg and crumb mix. Saute ’til golden browned.
>> Ruthie’s Zucchini Rounds Recipe
Caramelized Zucchini With Mint Recipe
Ingredients:
2 Tbsps of oil (olive oil)
1 lb of zucchini (fresh); rinsed then sliced into 1/3 inch thick
3 Tbsps of mint leaves (fresh); chopped finely
1-2 Tbsps of vinegar (balsamic)
Instructions:
Heat oil inside a skillet above medium-high heat. Saute slices of zucchini, by batches, season salt & pepper; cook for two mins per side till soft and golden.
Combine all sauteed zucchini, vinegar, and mint; stir thoroughly. Adjust seasonings.
>> Caramelized Zucchini With Mint Recipe
Fried Zucchini Salad Recipe
Ingredients:
2 Tbsps of salt
3 Tbsps of vinegar (balsamic)
2 Tbsps of vinegar (white wine)
3/4 tsp of sugar (refined)
3 Tbsps of oil (olive oil, extra virgin)
3 pcs of garlic cloves (small); crushed
3/4 tsp of oregano
1/2 tsp of dried pepper flakes (red)
Salt (to taste)
Pepper (black, freshly ground, to taste)
4 c of oil (olive oil)
6 pcs of zucchini (2 to 2-1/2 lbs)
Instructions:
Slice the zucchini to rounds, about 1/4 inch thick. Toss them with the salt on the colander and place a weight over them. Let it sit for half an hour.
Combine sugar, vinegars, oil, oregano, dried pepper, and garlic inside a bowl then whisk thoroughly. Season salt & pepper. Allow to stand for half an hour.
Rinse water on zucchini then drain thoroughly; pat them dry with paper towel(s). Divide them into twelve piles. Place oil on the wok and heat it (375 degrees F). Once hot, fry the first batch for a min till slightly browned.
Transfer onto paper towel(s) to drain excess grease. Do the same to remaining zucchini. Discard the garlic from the dressing and add zucchini; toss gently. Place inside the refrigerator for overnight.
>> Fried Zucchini Salad Recipe
Sweet Fried Zucchini Flowers Recipe
Ingredients:
8-12 pcs flowers of zucchini (male)
Flour
Bread crumbs (dry)
Olive oil (light)
Rhum
Liqueur (Alchermes)
Sugar (Caster)
5 pcs of yolks of eggs
5 Tbsps of sugar
1/2 liter or 3/4-pint of milk
5 Tbsps of flour
Zest of half a lemon
Instructions:
First, prepare custard. Beat yolks, flour and yolks together. Meanwhile, bring milk into a boil w/ lemon zest, reduce heat then add yolk mixture slowly, constantly stirring.
Cook about 10 mins, continuously stirring so base won’t stick. Take out of heat; set it aside to cool,
Afterwards, wash flowers then dry. Take out pistules and fill every flower w/ a Tbsp custard. Squeeze petals gently together above filling. Dust flowers w/ flour, dip in well-beaten egg, then w/ breadcrumbs.
Deep-fry flowers in oil ’til golden. Then, drain onto paper towels. Sprinkle flowers w/ Alchermes and rhum. Shake sugar (Caster) onto stuffed flowers then serve immediately
>> Sweet Fried Zucchini Flowers Recipe
Fried Zucchini Flowers With Goat Ricotta & Golden Tomato Oil Recipe
Ingredients:
12 pcs of zucchini flowers
1 c of fresh cheese (Coach Farm, goat ricotta)
1 pc of egg (large)
2 pcs of scallions; sliced thinly
1/4 tsp of nutmeg (freshly grated)
Salt (to taste)
Pepper (black, freshly ground, to taste)
1 lb of fresh tomatoes (golden, yellow, or golden cherry)
1/2 c of oil (olive oil, extra virgin)
8 pcs of basil leaves (fresh)
1 tsp of salt
2 Tbsps of oil (olive oil, virgin)
Instructions:
Remove the stamens from the flowers and clean them thoroughly. Combine egg, nutmeg, cheese, and scallions inside a medium-sized bowl; season salt & pepper. Stuff the mixture, about 1-1/2 teaspoons onto each flower; set on the side.
Place the tomatoes inside the blender along with salt, basil, and extra virgin oil; blend till chopped roughly.
Pour on a strainer onto a bowl; set on the side. Heat oil on a nonstick pan; fry the stuffed flowers, by batches, till cooked golden brown on each side.
Arrange three flowers onto each serving plate then drizzle over the sauce. Serve at once.
>> Fried Zucchini Flowers With Goat Ricotta & Golden Tomato Oil Recipe